Green lentil stew

Ingredients

Serves 2- 4

1 cup of Puy/ green lentils

About 5 cups of cold water

1 onion sliced

3 garlic cloves roughly chopped

4 celery sticks chopped

About 130g of nitrate free lardons ( you can use pancetta)

2 cubes of low sodium beef stock (or 1 cube if too salty)

Pepper to taste

2 room temperature organic eggs (1 per person)

About 40g of cavolo nero (or any leafy greens) roughly chopped

Handful of chopped parsley leaves

Ghee

Peperoncino (optional)

Instructions

1) Rinse lentils and add to a hot pot with cold water. Add onion, celery, garlic, lardons, stock cubes and pepper. Bring to a boil then reduce heat and let simmer covered for about 15 min until lentils are cooked through.

2) In the meantime make the jammy eggs. In a separate pot, bring water to a boil, gently add in eggs and cook for 6 min. Remove eggs and place in iced water to stop the cooking. Peel eggs and run under water to remove any remaining shell.

3) Uncover pot with lentils, and cook for an other 5 min. Finally add cavolo nero and mix for 3 min. Serve with a big nub of ghee, parsley, peperoncino and jammy egg.